This method for roasting beef may seem a little backward but gives you lots of time for a few beers while your food cooks. Prime rib is usually roasted at a higher temperature to brown the meat’s surface, then it’s turned down to a moderate heat to slowly cook the interior. This is the opposite of that technique.

For the Beef

1kg beef (prime rib is great, sirloin also works)

3 bulbs of garlic

8 small shallots

butter for searing

salt and coarse pepper

250 ml Wild Rose brown ale

15 ml Worcestershire

Yorkshire Pudding

180 g all-purpose flour

3 whole eggs

2 egg yolks

360 ml milk

Preheat the oven to 115 C (240 F). Season the meat generously with salt and pepper. Heat a little butter in the shallow pan you will cook the roast in. Peel the garlic and shallots and toss in the butter to coat. Arrange the garlic in the bottom of the pan to support the roast, allowing air to flow through the bottom. Place the pan in the oven for four to five hours. Turning two or three times helps the meat heat evenly.

Make the pudding batter halfway through cooking the roast to allow the flour to properly hydrate. Blend the eggs and milk together, then the flour and salt, and allow it to sit until the roast is done. Check the roast’s temperature with a meat thermometer and remove from the oven when it’s at 55 C (130 F). The low oven temperature will not brown the meat but keeps moisture inside. In a large pan and medium-high heat on the stove, sear the meat in canola and butter. Cover with tinfoil on a warm plate and let stand in a warm spot while you prepare the sauce and Yorkshire pudding.

Crank the oven up to 220 C (425 F). Pour the leftover fat from searing meat into a muffin tin, filling each container about a quarter of the way up. Heat the fat in the muffin tin in the oven while you make the sauce. Deglaze the hot pan used to sear the beef, first with the Worcestershire and then the ale. Pour over the garlic and shallots with a little water to cover halfway. Bring to a boil, then put into the oven. By now the fat should be near the smoking point. Carefully drop a good spoonful of the pudding batter into the hot oil in each container of the muffin tin, and pop the tin into the oven. Bake for 10 minutes, then turn down to 190 (375 F) for 20 to 25 minutes or until nicely browned and crispy. Adjust the seasoning of the garlic and shallots sauce with salt and pepper. Serve everything together as soon as the pudding is ready. Serves 6 to 8.